Coconut Bundt Cake Recipe (2024)

Richard Sherwood — July 20, 2023 @ 5:57 pm Reply

Good thing you specify nutritional values for one serving. I could eat the whole (well maybe half) cake in one sitting. DELICIOUS!! And so easy to.make. I’ve made it at least a half dozen times.

Julie — July 14, 2022 @ 12:11 pm Reply

This cake is delicious and the recipe is a keeper!

Melanie — January 17, 2022 @ 8:35 pm Reply

Sugar free works too!!! This is a terrific recipe. I made it by swapping out Splenda granulated sugar, Swerve confectioners sugar, and Lilys white chocolate baking chips, respectively, but followed everything else exactly the same. Came out terrific!
I use a Witon nonstick bundt pan that has a dark surface so the cake was done in 35 minutes.
Thank you!

Ranjit — October 1, 2021 @ 9:34 pm Reply

Baked this cake for a work event yesterday. The flavor was amazing and it smelled divine. However, the cake was dry. It was also baked in 35 minutes. Not sure if my bundt pan had anything to do with that? Can’t imagine what it would’ve been like if I’d left it in for 50 minutes! Have never had issues like this with other recipes.

Connie — June 5, 2020 @ 9:18 am Reply

I have a 6 cup Bundt pan, could I half the recipe?

Jean — May 31, 2020 @ 9:59 pm Reply

Hi – is it possible to use margarine and have the same results to make it dairy-free? If so, which brand do you recommend?

Tricia — April 13, 2020 @ 10:55 pm Reply

This is my favorite Coconut Cake! It’s light and very flavorful. I follow the directions the way it’s written! Perfect and my family loves it ❤️

Anita — March 15, 2020 @ 7:16 pm Reply

Hi can I use milk chocolate instead of white choclate for the glaze? If so do I need to change the recipe in any way? Searching for a cake that will taste similar to an almond joy candy bar. Thanks!

Katherine S. Kamphake — March 12, 2020 @ 9:22 pm Reply

I have a quick question. Would you be able to use this recipe for mini bundt cakes?

Lisa — September 17, 2019 @ 7:33 am Reply

Hi Michelle I’m Lisa I’ve tried your coconut bundt cake it was delicious I had no problems with it but my question to you is can this be made into cake layers?
Thank you

Zalina — July 30, 2019 @ 12:37 am Reply

The flavor was DELICIOUS. However, I would’ve given it 5 stars if not for the fact that not only could I not get the cake out of the pan, it also collapsed in the center and was all gooey. I even stuck a toothpick in the center multiple times and it came out clean. I followed the recipe to a tee and I’ve never had a cake stick to my Bundt cake pan. I had to throw the entire thing out. Such a shame because I was trying to make it for a coworker’s birthday, not to mention just wasted time and ingredients. ☹️

Abby — January 23, 2019 @ 2:08 pm Reply

I just made this cake and the taste is delicious however half the cake remained stuck to the bunt pan. Any tips on how to easily remove the cake for better success in the future? i ended up discarding half the cake

Nishawne — October 31, 2018 @ 9:51 pm Reply

I have tried this recipe twice with the recipe sinking each time… Any idea what I might be doing wrong? Does baking powder go bad? I can literally see big bubbles come up to just under the surface and go back down then when the cake is about done cooking it sinks. If you email meI can send you a video of it happening

Becki — June 27, 2018 @ 11:33 am Reply

If I make the coconut bunt cake a day ahead- should I put the glaze on thennor wait til day I am serving it

Lu — June 7, 2017 @ 10:04 pm Reply

The cake looks wonderful! My mouth is watering. I wanted to make sure that the measurement for the coconut extract is correct. 2 Tablespoons? That seems to be a lot. Thank you!!!

Donna Christensen — May 26, 2017 @ 2:37 pm Reply

When you use canned coconut milk there is a thick layer on top do you use that also. How do u measure it out? If it calls for tablespoon do u just use the liquid?

Grant — May 11, 2017 @ 2:50 pm Reply

I made this the other day and it’s incredible. Great coconut flavor, and one of the moistest cakes I have ever made (even two days later, it’s still super moist). The only changes I made to the recipe were that I replaced about 3/4 cup of the sugar with brown sugar, for added moistness and because I think a little bit of brown sugar goes well with coconut; and that I added some sweetened shredded coconut to the batter, maybe 3 or 4 ounces. I loved having the shredded coconut in it, but I wouldn’t recommend adding any more than that because it makes the cake more crumbly. My cake took something like 70 minutes to bake fully.

I also went with a simple cream cheese frosting flavored with coconut extract since I didn’t want to buy white chocolate. It was a great match, but honestly, the cake is so good that it doesn’t even need frosting.

Tamara Otterstein — April 2, 2017 @ 6:03 pm Reply

I used this recipe and cake is in the oven now – was I really supposed to use 2 T. coconut extract? I chose 2 t. along with the 2 t. vanilla. Can you confirm that I should have used the 2 Tablespoons please? Thanks!!

Huda — March 25, 2017 @ 9:29 am Reply

The best white cake I have ever made.. ever! I have been eyeing this receipe since it was published as I am a fan of coconut and the old coconut cupcake receipe but couldn’t bring myself to remember to buy the coconut milk.. so I eventually made mine by mixing regular milk with shredded coconut in the blender .. the cake turned out amazing however a bit crumbley (not sure if this is a word or not :P) I guess I miscalculated the milk measurements. Also, I only used 1.5 cup of sugar as I am not too keen on it and the cake was still too sweet.
For alternative toppings, I think a lemon glaze along with fresh raspberries and maybe a bit of whipped cream on the side will be also amazing. .
For anyone who’s hesitated, just make it ..love love love

This is one of the Best cakes I have ever made! The flavor is unbelievable! It’s very pretty as well. I made this for my son’s little wedding and added roses in the middle. Lovely!

Dina — August 30, 2016 @ 12:56 pm Reply

This cake was amazing. I’m not much of a coconut fan, but a coworker requested a coconut cake for her birthday. After some research, I decided on this one and I’m so glad I did! All the recipes on this site are very reliable and this is no exception. I followed the recipe exactly. It turned out extremely tender and moist, and the flavor was very coconut but not overpowering at all. The glaze was really good too. I ended up with too much, though. I think I may have made it too thin, so most of it dripped down onto the parchment strips I placed on the cake for easy clean up. Next time (and there *will* be a next time), I’ll try it a little thicker and maybe put another layer on. Absolutely perfect cake!

Laura — March 27, 2016 @ 8:14 pm Reply

This cake is delicious. Made it for Easter dessert. I will be adding this recipe to my collection to make again.

Sherry Kelly — January 25, 2016 @ 9:25 am Reply

Hi, Michelle – I need to make this cake a few days in advance and I’m wondering if I can freeze it. If so, should I put the glaze on and then freeze it or should I wait to put the glaze on until ready to serve?
Thanks so much!

Kathleen Schwalb — September 4, 2015 @ 10:13 am Reply

I love this cake, easy to make… I did not alter one thing, except for the coconut milk. I had a can of coconut cream in the pantry, I believe it was Goya brand, I thought it would give the cake a extra coconut punch and the cake turned out beautiful! and so good. Yesterday, I made the cake again, using coconut cream, a different brand, put the cake in the oven, so far so good, opened the oven door when the timer went off, and oh my, what a mess, the cake ran over the pan, top was crusty, jelly like substance under the crust, on the racks, on the bottom of the oven, what in the world happened! …. Well I had enough of the ingredients to make another, but this time I looked at what was in the coconut cream, second ingredient was SUGAR, yup… that is what happened… too much sugar, so be aware of what is in the coconut cream. I then used coconut milk, unsweetened, and it was just fine, looks good and tasted great! I looked for Coconut Extract at several stores, all I could find was Coconut Flavor, it worked out fine, but would like to get Coconut Extract.

Sarah — August 31, 2015 @ 8:46 pm Reply

Made this last night and brought it to work today. It was fabulous and my coworkers all raved. It was easy to put together and came out so moist and tender. Mine was perfectly done in 45 min. The glaze was yummy too and a little unusual. Mine ended up a little thick so it was more like a frosting, but it was fine like that. I was afraid it would be really sweet with the powdered sugar and white chocolate (i used white choc chips), but some how they work really well together. I couldn’t find coconut extract so I used coconut flavor instead and the cake ended up with a nice, but subtle coconut flavor. I also used Thai Kitchen Organic Coconut Milk because that was the only full fat coconut milk I could find. I’m going to try it again with coconut extract (if I can find it) and Goya coconut to see if there is a difference. Thanks for a great recipe!

Bundt cake is always good to serve a crowd. Love all the coconut in this one!

Bella V. — July 22, 2015 @ 4:29 pm Reply

I made this a few days ago (before it was edited to include the sugar step, but I just used my best judgement about when to put it in) and it was a HUGE success. Everyone loved it, it was gone in 20 minutes, I was asked for the recipe, and I’ve even been asked to make it again for this weekend. It’s SO good. Delicious. Thanks for yet another great recipe!

Kristine — July 18, 2015 @ 10:40 pm Reply

I was spaced out following your directions and was about to put the mixture into my pan when I realized I never added sugar:..I’m assuming you mix up sugar with the butter and that’s the step you may have forgot to write? Or when should I have added it?
I’m starting over and still excited about this cake:)

Evey — July 17, 2015 @ 1:31 pm Reply

Hello!
I just popped this into the oven but wanted to note that you left the addition of granulated sugar out of the recipe steps (its in the ingredients). Although the average joe might know to add it, someone following with tasting might never stop to add it in.

Batter tasted divine =)

Mary — July 16, 2015 @ 8:35 pm Reply

I really want to make this cake on Saturday, but I am unsure about what kind of coconut milk to use. Has anyone made this yet? I guess the author has not seen our questions.

Love coconut cake with a passion. I really like this frosting recipe! Totally will try.

I put 1/2 cup less sugar – and in its place a 1/2 cup shredded sweetened coconut – and I grated in a couple of tablespoon each lemon and lime zest. The cake was beyond done at 45 minutes and smelled heavenly coming out of the oven. A few hours later when we tucked into it, it was a bit dry. Thanks a lot for sharing this delightful recipe.

Cindy G — July 13, 2015 @ 10:56 pm Reply

You totally found my weakness!!!!!
I love anything coconut…..now I have to find someone to help me eat it!!!!

Mary — July 13, 2015 @ 6:25 pm Reply

I too would like clarification on the type of coconut milk. Is it the boxed type or canned?

Valerie L. — July 13, 2015 @ 3:31 pm Reply

WOW, Michelle — what a mouth watering, delicious looking cake. Since I’ve been a coconut connoisseur from way back when (Mounds/Milk Chocolate Coconut Clusters/Coconut Ice Cream/Coconut Cookies/Coconut Cake/you name it), this certainly looks right up my alley. However, I, too, would be interested to know whether you use the boxed or the refrigerated coconut milk.

This looks amazing! I love coconut and bundt cakes. Quick question: how much do you grease and flour you pan? Every time I make a bundt cake it sticks to the pan, even though I spray the pan SO MUCH!

Love the looks of this coconut bundt cake, Michelle! I agree that bundt cakes are a definite crowd pleaser, and the intense coconut flavor in this one is perfect for a summertime get-together! Thanks for the recipe!

I am just jumping on the “What type of coconut milk did you use” bandwagon! I am soooo making this for my daughter’s birthday party this weekend. We’re doing a bit of a Hawaiian theme, and this would be a perfect addition. Thank you.

My guess is that you’re talking about thick, canned Coconut Milk…as I feel like it has a stronger coconut flavor and would increase the moisture, but curious to see if you’re using the boxed, refrigerated kind!

Julie in Asheville — July 13, 2015 @ 12:47 pm Reply

Oh Michelle, I’m on my 9th day of Whole30 and find it so difficult to read your email with these beautiful recipes. I do admit to deleting them because I know I can always find them on your website. Coconut anything is one of my absolute favorite flavors. So, I’ll at least put this in my BEB Pinterest board and keep it for another time. Friday is always my favorite day as your email is always my first click.

This summer I’ve been craving all things coconut, so this cake is definitely going on to the “to make” list for me! :)

Maja — July 13, 2015 @ 11:12 am Reply

Oh my – this look absolutely amazing! :)
x M. / http://nevermindnm.blogspot.com/

dkny — July 13, 2015 @ 9:29 am Reply

The cake looks delicious and after reading the recipe I can see why it tastes so coconutty! Can you suggest a substitution for the white chocolate in the glaze as I would like to make the cake dairy free. Unfortunately I will be substituting a non-dairy margarine for the butter in the cake. Also, what type of coconut milk do you use – canned or boxed? By the way, your baby is adorable. Time flies by so quickly with babies – especially when you are not the one having the sleepless nights etc.

Michelle — July 13, 2015 @ 8:36 am Reply

This cake looks incredibly delicious and makes a gorgeous presentation too! I am a coconut fan, so this is right up my alley. However, I have to ask you about the coconut milk: What kind do you use? And where do you find it? I’m assuming it’s at the local GE, but it seems that there are several different items labeled “coconut milk”. I’ve had the more watery refrigerated kind and the thicker canned variety that was found in the Asian section when GE had the international foods sections. Hoping you can clear up my confusion. Thanks!

LIsa from the 'burgh — July 13, 2015 @ 7:35 am Reply

Wow! Your cake looks fabulous.

Kelster — July 13, 2015 @ 3:44 am Reply

I s actually just looking for coconut recipes and took a break to browse Feedly. This must be made soon!!

Helen Gregson — July 13, 2015 @ 12:27 am Reply

This looks beautiful! I love coconut, but I’m not fond of white chocolate. Do you have a recipe for a regular chocolate glaze that would work for this cake? Thanks, Michelle! Love your recipes!